- Makes 4Servings
- 1 1/2 lbs. 80% lean ground beef
- 3 tbsp. finely grated white onion (grated over a bowl to catch the juices)
- 2 tbsp. Worcestershire sauce
- Salt and pepper
- A drizzle of olive or canola oil
- 2 tbsp. butter
- 2 tbsp. flour
- 1/2 cup whole milk
- 1/2 cup lager beer
- 1 rounded tsp. (about a squirt) Dijon or English mustard
- 1 tsp. granulated garlic
- 1/4 tsp. cayenne
- 1 package (8 oz.) shredded sharp yellow cheddar
- Pretzel hamburger rolls, split and warmed
- Grainy Dijon mustard
- Dill or bread-and-butter pickle chips
- Chopped white onion
- Watercress sprigs
1. Heat a large griddle pan or large cast-iron skillet over medium-high.
2. In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally.
3. Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the our. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens, about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions.
4. Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops.